How to make healthy and delicious bread at home? Let's take a look at all kinds of bread practices with me. The following are my collected bread practices. Welcome to refer to them!
Various bread practices 1 hand-torn bread plaits
material
High flour, corn oil, yeast, eggs, sugar, salt, milk, water, corn oil.
method of work
First, make oil crisp: knead flour and oil evenly.
Second, making water and oil skin: the first seven materials are made into dough, and the dough is kneaded evenly with oil, and the dough is raised to 2.5-3 times.
3. Put the oil-water bag into the pastry, roll it into square thin slices, cut it into strips, and braid it into three strands. Wake up (time depends on temperature).
Fourth, the oven, 180 degrees, 25 minutes.
Crispy shredded bread
material
Rich powder, eggs, sugar, salt, yeast, water, corn oil.
method of work
1, and water-oil noodles: the first six materials are made into dough, and the dough is kneaded with oil until it is 2.5 times.
2, and crispy noodles: rich flour and corn oil are evenly mixed.
3. Shaping: Knead air from the oil-water surface, relax for 10- 15 minutes, roll out, and wrap the pastry. Fold it three times, roll it into thin slices about 1 cm thick, and cut it into square pieces of 1 cm. Put some small squares into the mold, sprinkle with black sesame seeds, then put some small squares and sprinkle with black sesame seeds, and put a few mulberries on the surface. Wake up 1 hour.
4. Baking: put it into the oven preheated in advance, 230 degrees, about 15 minutes. After coloring, adjust the temperature to 150 degrees to finish.
Fan Wei shou si snack Bao
material
Fuqiang powder, eggs, yeast, sugar, salt, water, corn oil.
method of work
1, and dough mixing: the first six materials are mixed into dough, and the dough is kneaded evenly with oil, and the dough is raised to 2 times.
2. Shaping: Knead out the dough and leave it in the air for 10 minute. Roll it into thin slices, brush it with oil, and cut it into long squares, depending on the size of the mold. The long squares should be able to fit into the mold and be higher than the mold. Ferment for about 40 minutes.
3. Baking: put it in a preheated oven at 220 degrees for about 20 minutes. After coloring, turn off the ignition and adjust the temperature to 120 degrees until it is finished.
The practice of various breads 2 generally requires an oven, a toaster, a baking tray, an oil brush, and the following materials.
Ingredients: 300g of high-gluten flour/6g of dry fermented flour/sugar15g of salt/45g of eggs/9g of milk150g/9g of butter/a little egg liquid for polishing.
Practice:
1, put milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an egg beater.
2. Add dry yeast powder, stir it up with an egg beater, then add sugar, salt and eggs, and stir well.
3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the rest of the flour into a container, and stir it into dough with chopsticks without kneading the dough. It is said that this can accelerate the fermentation.
4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and dried. Put it in the microwave oven, heat it for 30 seconds, then take it out and put it on the floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper just now. Let it stand for 20 minutes. As the first fermentation, the dough is twice as big as the original one, which means that the fermentation is complete.
5. Put the dough on the chopping board, gently accumulate air, and then make it into your favorite bread shape in pieces (I am doing an experiment this time, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds. Take it out and put it in a baking tray with oven paper. Let it stand for 10 to 20 minutes as the second fermentation, and wait until the bread is twice as big as before.
6. Coat the fermented bread embryo with polished egg liquid, sprinkle with decorations such as black sesame seeds, and bake in an oven preheated at 180℃ for 15- 18 minutes.
Bake bread in the oven:
Add proper amount of dry yeast to flour, add 4 eggs, appropriate amount of milk powder, and mix the flour with sugar together. The flour should be thinner, and mix the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles and stir them vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake up for 15 minutes. 3. Preheat the oven for 3 minutes, then put the baking tray in, bake for 5 minutes, then take it out and brush honey on the surface, and continue baking for 15 minutes.
The method of spicy curry bread
Its cuisine is Zhejiang cuisine.
Features original flavor, mellow taste and delicious taste.
Raw material for crust: medium gluten flour 300g sugar 1 tbsp vegetable oil 1 tbsp baking powder 1 tbsp yeast (dry) half a tbsp warm water 1 cup bread flour. Appropriate filling: chicken (granules) 1 50g onion 1 granule. Teaspoon of jade millet powder, 2 teaspoons of oil 1/2 tablespoons.
manufacturing process
First, stir the yeast and warm water, pour them into the crust material, mix well, knead them into dough, and store them for 15. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in a pot, saute garlic and onion, add marinated chicken, miscellaneous beans and spicy instant cooking materials, copy incense, add mashed potatoes and fish well. Divide the dough into small balls, each of which is filled with 1 tbsp filling, knead, wet and roll with bread flour. Heat the oil, fry the bread until golden brown, and pick it up and eat it.
The ingredients of Danish bread: 240g of high-gluten flour, 60g of low-gluten flour, about 0/20g of water/kloc, 30g of cream, 7g of yeast, 20g of sugar, 5g of salt, 50g of eggs and 2g of shortening.
Production steps:
1, put the yeast into a container, add 1-2 tablespoons of warm water and stir well.
2. Put the eggs in another container and break them up. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.
3. Add high flour, low flour and yeast water and stir to form a ball.
4. Move to the workbench and add cream and mix well.
5. Rub it back and forth with your hands until it is slightly stiff.
6. After completion, put the dough into the fermentation box and relax it for 20 minutes in the environment of 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).
7. Wrap it with film tape and put it in the freezer for about 1-4 hours.
8. After taking it out of the freezer, let the dough warm up first, and then roll it into a rectangle with a rolling pin of 2cm thickness.
9. Next, the quilt is folded for three times. After folding, it will be refrigerated for 15-20 minutes, and the last time will be 30 minutes. Then, it will be taken out and rolled into square pieces, and then it will be shaped according to the style you want. After the modeling, it will be fermented for the second time. The weather here is already very hot, so it will be enough to leave it at room temperature for about 40 minutes.
10, after the second fermentation, brush the egg juice on the dough (don't spread it on the incision) and bake in the oven at 200 degrees (preheat first) 18-20 minutes.
1 1, regarding the modeling of the yellow peach bread: first, open a square dough piece of 12* 12CM, spread a little egg juice in the middle, then fold the four corners into it, pinch it tightly, then squeeze the custard sauce in the middle after the second fermentation, and then put the yellow peach slices (.
How to make cheese bread
Materials:
2 slices of whole wheat bread, salad dressing 1 spoon, several slices of salad leaves, 50g of cheese slices, cucumber 1/3 strips of salt.
Practice:
1, spread salad dressing on the bread. Spread the washed salad leaves and cheese on the bread.
2. Then cut off several thin slices of cucumber and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.
Advice for office workers:
Cheese sandwiches can be made with the same materials. When carrying, cucumber slices are packed separately.
Bread making method
Bread is made by mixing dough with fresh yeast, rubbing strips, dosing, shaping and finally baking. The key to making bread lies in three links: flour selection, fermentation and baking.
1, flour selection: the main raw material for making bread is flour, and flour selection is a key to making good bread. Generally, flour containing more than 25% gluten is selected. Bread made of this kind of flour has good hair, elasticity and soft quality.
2. Fermentation: bread is made by yeast fermentation. In the preparation of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding quantity varies with different varieties. In the following, the general bread is taken as an example to introduce its fermentation method.
(1) 5 kg of standard flour (rich flour is the best), about 0.5 kg of sugar/kloc-0 (0.5 kg in hot days and 0.5 kg in cold days), about 750 g of oil (both lard and plain oil), about 750 g of eggs.
(2) The dispensing method is divided into two stages. The first stage is leavened. Add about 500 grams of clear water to one third of the flour, then add fresh yeast to knead it evenly, and let it stand and ferment for 2 hours (some for 3-4 hours), and then it will be small yeast.
3. Baking: It is also the key to make good bread to master the temperature of baking bread. There are coal ovens, electric ovens and far infrared ovens for baking bread. Bake the bread green at high temperature in the oven. Products can not only change from raw to cooked, but also form golden surface, bulky tissue, sweet and delicious, elastic and other characteristics. Take the coal fire baking oven as an example to explain how to adjust the oven temperature when baking bread. When baking bread, it is generally required to use strong fire, but different temperatures should be used at different stages. In the first stage, the fire should be low (120℃) and the primer should be high (no more than 250 ~ 260℃), which can not only avoid the bread surface from setting quickly, but also make the bread swell moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire should not exceed 270 ~ 300℃ to set the bread. In the third stage, the surface fire was gradually reduced to180 ~ 200℃, and the primer was reduced to140 ~160℃, so that the surface of the bread was coked to form a bright color and improve the flavor. The total baking time depends on the size of the bread, for example,100g of buns is 8 ~10min (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile). In this way, the bread that meets the quality requirements can be baked by using the different temperatures of "low first, high later and low again" in three stages. The temperature of other ovens can also be properly controlled according to this change.
The practice of all kinds of bread 3 cream cheese bread
Ingredients: cream cheese, high-gluten flour, low-gluten flour, yeast, eggs, light cream, white sugar, honey and sesame.
1 Pour the flour together, add warm water, stir, add white sugar, cream cheese, honey, whipped cream and yeast, and then put it in the bread maker, and select the dough making function.
2. When the dough is fermented to twice the size, stick a plastic wrap and put it in a warm place to ferment to twice the size.
3. Squeeze a little from the big dough, flatten it with a rolling pin, then roll it up and cut it from the middle.
4. Continue to put the cut dough in a warm place to continue fermentation.
5. Brush the egg liquid on the dough surface, sprinkle with sesame seeds, then put it into a preheated 180 degree unpacking box and bake it in the middle layer for 15 minutes.
Method 4 of various breads Materials: 192 g, low-gluten flour 192 g, fresh yeast 12 g, water 1 15㏄, salt 6 g, fine sugar 93 g and eggs 30 g.
method of work
1, put all the ingredients in the formula except cream into a mixing tank. Use a hook beater, first mix evenly at a slow speed, and then mix quickly into dough to pick up the stage.
After the dough is formed, the cream is added continuously, and then the stirring is continued, so that the cream and the dough are fully blended until the dough is bright and stiff. You can add a little salad oil (or olive oil) before taking it out, which is easier to take out.
2. Take out the dough and put it into a container, and conduct basic fermentation for about 30 minutes at a temperature of 28℃ and a relative humidity of 75%.
Prepare some high-gluten flour. After the dough is fermented, sprinkle a thin layer of high-gluten flour on the table to prevent the dough from sticking to the table. Put the relaxed dough on the table and spread it into a square.
3. After the dough is spread twice as big as the marble piece, spread a marble piece in the middle. The four corners of the dough are folded inward to make the joints close.
About 1 kg of dough is wrapped in a piece of marble. Sprinkle a thin layer of high-gluten flour on the table again so that the dough will not break when it is unfolded.
4. Open the wrapped dough and the rod will grow to three times the original length.
Brush off the high-gluten flour stuck in the production to avoid affecting the quality. After the rod is opened, it will fold three times. Cover the plastic bag, let it stand and relax for about 30 minutes, and then put it in cold storage for 90 minutes.
5. Grow the dough sticks to a length of 25 cm and a width of 20 cm, then roll them into a cylindrical shape, cut them into 5 cm thick sections, and then cut each section in half, and sprinkle with almond slices.
6. Carry out the final fermentation for about 30 minutes at the temperature of 38℃ and the humidity of 85%.
7. Bake in the furnace, with the upper fire at 2 10℃ and the lower fire at 200℃, and bake for about 12 minutes.